Chicken and Lentil Kebabs

Like the word "meat" in a fast food restaurant, the word "kebab" doesn't seem to have a very strict definition. When I think of kebabs, I think of grilled meat on a stick. As was evident when we ate at the Siddiqui household (see The Muslim Dinner Host story here), kebab can also be a patty of meat and pulses fried in a pan.

To prepare this recipe, I had to get creative. On the one hand, I had Mohammad's ingredient list and instructions which he'd inherited from his mother who prepares this for her husband, originally from Hyderabad in India. On the other hand, I had Pushpesh Pant's recipe for Murg Dalcha Kebab which, according his India: The Cookbook, comes from Hyderabad. What I settled on was Pant's ingredient list but instead of grilling the marinated chicken pieces, I ground them raw, formed it into patties with the lentils and other ingredient and finished the whole thing off in the pan. This tied in to Mo's technique where boiled chicken was placed in a blender with lentils and spices to form the patties.